Capt. Crunch Chicken


Captain Crunch Chicken (serves 4)

½ cup all-purpose flour
½ teaspoon EACH cayenne, salt and cracked black pepper
1 large egg, beaten
1 cup Captain Crunch cereal, crushed
1 cup Panko Japanese bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons butter
2 tablespoons olive oil

• Preheat oven to 375°F
• Stir together flour, cayenne, salt and pepper to combine, then place into a shallow, rimmed plate, place beaten egg in a second plate, and mix together cereal and bread crumbs in a third plate.
• Bread chicken, one piece at a time, in the following order… seasoned flour, egg, cereal-bread crumb mixture. Discard any leftover flour/egg /cereal-bread crumb.
• In a large, heavy bottomed skillet over medium heat, melt butter and add oil. Add breaded chicken and cook until evenly browned, about 5 minutes per side, turning only once.
• Transfer chicken to a parchment paper lined baking sheet and bake until chicken juices run clear and an internal temperature of 180°F is reached.